This Creamy Coconut Curry with Red Lentils is a fragrant and flavorful dish that’s quick and easy to prepare. With the richness of coconut milk, the zest of lime, and the warmth of curry spices, it’s a comforting meal perfect for any day of the week.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon ginger paste
- 1 teaspoon curry paste
- 1 can (400 ml) coconut milk
- 1 cube homemade vegetable broth (or store-bought)
- 400 ml (1 3/4 cups) water
- Juice of 1 lime
- 1 bunch fresh coriander, chopped
- 1 red bell pepper, chopped
- 2 teaspoons salt
- Black pepper to taste
- Olive oil, for frying
- Cooked rice, to serve
Directions
- Heat Oil:
- Heat a bit of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Ginger:
- Add minced garlic and ginger paste to the pot.
- Sauté for another 2 minutes until aromatic.
- Add Curry Paste:
- Stir in the curry paste and cook for 1 minute until fragrant.
- Combine Ingredients:
- Pour in the coconut milk, vegetable broth cube, and water.
- Stir well to combine.
- Add Vegetables:
- Add the chopped red bell pepper, salt, and black pepper to taste.
- Bring the mixture to a boil.
- Simmer:
- Once boiling, reduce the heat to low and let it simmer for 20 minutes.
- Stir occasionally until the flavors meld together.
- Finish:
- Stir in the lime juice and chopped coriander.
- Adjust seasoning with more salt and pepper if needed.
- Serve:
- Serve hot over a bed of cooked rice.
5 Serving Suggestions
- Top with additional chopped coriander and a wedge of lime for a fresh garnish.
- Pair with naan bread or roti for dipping.
- Serve alongside a side salad of cucumber and tomato for a refreshing contrast.
- Sprinkle with toasted cashews or almonds for added crunch.
- Drizzle with a spoonful of yogurt for extra creaminess.
Cooking Tips
- Use fresh ginger for the best flavor, but ginger paste works well for convenience.
- Adjust the amount of curry paste to suit your spice tolerance.
- Add extra vegetables like spinach, zucchini, or mushrooms for more variety.
- To thicken the curry, simmer uncovered for a few extra minutes.
- For a protein boost, add cooked chickpeas or tofu cubes.
Nutritional Benefits
- Rich in Antioxidants: Red bell peppers and coriander provide essential vitamins and minerals.
- Healthy Fats: Coconut milk offers beneficial fats that promote satiety.
- Digestive Support: Ginger and garlic have anti-inflammatory and digestive properties.
- Vegan-Friendly: This dish is completely plant-based and packed with nutrients.
- Fiber-Rich: Lentils add fiber, supporting digestive health and heart health.
Dietary Information
- Vegan: 100% plant-based with no animal products.
- Gluten-Free: Suitable for those avoiding gluten.
- Customizable: Easily adaptable with additional vegetables or proteins.
- Low-Glycemic: Red lentils provide a steady source of energy.
Nutritional Facts (Per Serving)
- Calories: ~320
- Protein: 8 g
- Carbohydrates: 28 g
- Fat: 18 g
- Fiber: 6 g
- Sodium: ~800 mg
Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 1 month. Thaw overnight in the fridge.
- Reheating: Warm in a saucepan over low heat, adding a splash of water if needed to loosen the curry.
Why You’ll Love This Recipe
- Rich and creamy with a perfect balance of flavors.
- Easy to make with simple, pantry-friendly ingredients.
- Versatile and customizable to suit your preferences.
- Comforting and hearty, yet light and fresh with a citrusy twist.
Conclusion
Creamy Coconut Curry with Red Lentils is a delightful dish that combines the richness of coconut milk, the zestiness of lime, and the warmth of curry spices. Perfect for weeknight dinners or meal prep, it’s a flavorful and wholesome meal that’s easy to make and even easier to enjoy. Serve it with rice or your favorite flatbread, and savor the harmony of spices in every bite.
10 Frequently Asked Questions
- Can I use light coconut milk?
Yes, light coconut milk works, but the curry will be slightly less creamy. - Can I add protein to this dish?
Absolutely! Add cooked tofu, chickpeas, or even shrimp for extra protein. - What if I don’t have curry paste?
Replace curry paste with 1 teaspoon of curry powder mixed with a splash of water. - Can I freeze this curry?
Yes, it freezes well. Store in portioned containers and thaw in the fridge before reheating. - What can I use instead of coriander?
Substitute with parsley or leave it out if preferred. - Is this dish spicy?
The level of spice depends on the curry paste used. Adjust to taste by adding more or less. - What vegetables can I add?
Spinach, kale, zucchini, mushrooms, or carrots are great additions. - Can I make this oil-free?
Yes, sauté the onions and spices in a small amount of water or broth instead of oil. - How do I make this dish thicker?
Let it simmer uncovered for a few minutes longer to reduce the liquid. - Can I serve this with something other than rice?
Yes, quinoa, couscous, or naan bread are excellent alternatives.